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Easter Brunch Lasagna

 Easter Brunch Lasagna
Ham, broccoli and hard-cooked eggs are terrific together in this unique brunch lasagna. I came up with the recipe for a family gathering. Muffins and fresh fruit are all I add to nicely round out the meal. -Sarah Larson, La Farge, Wisconsin
12 ServingsPrep: 30 min. Bake: 40 min. + standing


  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash white pepper
  • 3 cups milk
  • 1/4 cup finely chopped green onions
  • 1 teaspoon lemon juice
  • 1/4 teaspoon hot pepper sauce
  • 9 lasagna noodles, cooked and drained
  • 2 cups diced fully cooked ham
  • 1 package (16 ounces) frozen chopped broccoli, thawed
  • 1/2 cup grated Parmesan cheese
  • 3 cups (12 ounces) shredded cheddar cheese
  • 4 hard-cooked eggs, finely chopped


  • In a heavy saucepan, melt butter over medium heat. Stir in flour,
  • salt and pepper until smooth. Gradually add milk. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Remove from the
  • heat; stir in the onions, lemon juice and hot pepper sauce.
  • Spread a fourth of the white sauce in a greased 13-in. x 9-in. baking
  • dish. Layer with three noodles, half of the ham and broccoli, 3
  • tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs
  • and a fourth of the white sauce. Repeat layers. Top with the
  • remaining noodles, white sauce and cheeses.
  • Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let

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Easter Brunch Lasagna (continued)

Directions (continued)

  • stand for 15 minutes before cutting. Yield: 12 servings.
Nutritional Facts: 1 serving equals 371 calories, 23 g fat (14 g saturated fat), 144 mg cholesterol, 715 mg sodium, 23 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.